Using a Dutch Oven
 

Growing up in Utah my family used a Dutch Oven extensively to cook with while camping. I bought one a few weeks ago and have started experimenting with it. First attempt was venison chili in my back yard using charcoal briquettes and received rave reviews even from my venison hating wife. Next test was on my property in upstate NY over wood coals (not as even cooking) making a black bean stew with sausage. Again, came out awesome.
Next I'm going to try a venison meat loaf. Will report back. Any ideas or suggestions will be appreciated.

I cook a lot with cast iron. There are tons of uses as I am sure you know. The only thing I would watch out for with the chili is to remove it as soon as you can. it can be pretty acidic which can break down your seasoning.

I don't even bother with a crock-pot anymore. Just about anything you can do with a crock-pot you can do better with a Dutch oven. Bread to stews to boiling bones, I use them for tons of things. But I recommend getting one that is enameled so you don't have to worry about acidic items which not only break down your pot's seasoning, but the bare steel can give some foods a metallic taste. Also easier to maintain.